![]() ![]() Malt flavor is medium-low to medium-light with biscuit, toasty, toffee, caramel flavors dominate. The hop flavor mirrors the hop aroma, floral, spicy, peppery and possibly slightly grassy. ![]() Hops flavor is medium to high, with an assertive hop bitterness. A low alcohol warming is present in stronger versions of this beer. Medium to high carbonation can cause a dryness. Smooth with a medium-light to medium bodied mouthfeel without hop astringency. Sometimes a small sulfure note may exist, however, it does not need to present. Low amount of fruitiness is also acceptable. A moderately low caramel-like or toasty maltiness can be present. A small amount of grassy dry-hop aroma is acceptable. Floral, spicy, peppery are the aromas you will find. AromaĪ moderate to moderately high hop aroma is typical for the style. Moderate-sized persistent off-white colored head caps off the beer’s appearance. Beer should be clear, but unfiltered, dry-hopped versions may see some haziness. Most examples of the style are actually pretty pale. Style Profile for English IPA AppearanceĬolor ranges from golden to deep amber. Other brewers, such as those at Bass, adjusted the style that resembled more like a pale ale for those back in England. The beer eventually became paler and more refreshing to suit the drinkers in the warm Indian climate. The beer not only survived the long journey on the Atlantic Ocean, but improved immensely. ![]() This is actually reminiscent of aged wine. The beer as a result takes on a pleasant fruity flavor. The beta acids maintain their bitterness longer and the taste evolves over time. Much of the above information was ascertained by an article by Martyn Cornell from Beer Connoisseur magazine. It was about 6.5 percent by alcohol, slightly weaker than the porters and other dark beers enjoyed by many from Sri Lanka to the West Indies. Bottom line, a new beer style was not invented at this time.Īlso, the beer that became the English IPA was not actually stronger in alcohol. Even though there was some beer spoilage, much of the beer was sent to easily last for a year or more in a cask. There are those that say beer was being exported to India from the beginning of the 18th century. Some also speculate that Hodgen’s brewery, Bow Brewery, was not the first to add extra hops to a beer sent to India. ![]() There is information out there that disputes Hodgson having a monopoly on brewing beer sent to India. A London brewer that went by the name, George Hodgson, saw this opportunity to use the high beta acid found in hops. ![]()
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